Ingredients:
- 1 tbsp olive oil
- 8-12 good quality sausages
- 1 large onion, thinly sliced
- 250g chestnut mushrooms
- 1 medium cooking apple, peeled, cored and cut into small chunks
- 1 bay leaf
- 1 tbsp chopped fresh sage
- 300ml chicken or veg stock
- 2 tsp dijon mustard
- 1 tsp wholegrain mustard
- 1 tsp English mustard
- 142ml carton double cream
Method:
Heat the oil in a large casserole dish or pan and fry the sausages until golden brown. Remove and add onions. Fry until soft and nicely golden. Add mushrooms and cook for a further 5 mins. Stir in apple chunks, bay leaf, sage and stock.
Bring to the boil then return the sausages to the casserole. Reduce the heat, cover and gently cook for 20 mins, stirring occasionally.
Mix mustards into cream and season. Pour into casserole and increase heat. Leave to simmer for about 5 mins until sauce has thickened slightly.